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Chocolate biscuit pudding
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Indulgent Sri Lankan refrigerator cake with a twist - softer texture, less sweet, and enhanced with dark rum, Baileys or arrack for extra indulgence. Layers of biscuit and chocolate in a transparent dish for the classic look.
Ingredients:
  • 100 g (3½oz) cashew nuts
  • 300 g (10½oz) unsalted butter, softened
  • 300 g (10½oz) icing (confectioners’) sugar
  • 100 g (3½oz) cocoa powder
  • pinch of salt
  • 300 ml (10½fl oz) whole milk
  • 90 ml (3fl oz) double (heavy) cream
  • 300 g (10½oz) Rich Tea biscuits (Graham Crackers)
Instructions:
  • 1. Preheat the oven to 180°C/160°C fan/350°F. Spread cashew nuts on a baking sheet and toast for 8-10 minutes until lightly golden. Cool, chop, and set aside. 2. Combine butter, icing sugar, cocoa powder, and salt in a bowl. Mix until smooth, then add 50ml (1¾fl oz) milk and combine. Add double cream and beat for 2-3 minutes until smooth and light. 3. Dip Rich Tea biscuits (Graham Crackers) in milk for 5 seconds each. Layer soaked biscuits in a dish. Spread a third of the chocolate mixture on top. Repeat layers until you have 3 of each. Refrigerate for 2-3 hours. 4. Serve by cutting into squares and sprinkle with chopped cashew nuts.

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